Chocolate Cream Pie With Meringue Recipes

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
• Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
• To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
• Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

MILK CHOCOLATE CREAM PIE WITH MERINGUE

Steps:

• 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
• 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
• 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
• 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
• 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
• 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
• 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
• 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
• 9. Allow pie to cool and set filling. Serve and enjoy!

CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE

Steps:

• For crust: Combine flour and salt in food processor.
• Add chilled shortening and pulse until grainy.
• With machine running, drizzle in ice water until dough masses together.
• Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
• Meanwhile, prepare filling by beating egg yolks in a saucepan.
• Stir in sugar, salt, cornstarch, and buttermilk.
• Cook over medium heat, stirring constantly, until mixture is thickened and boils.
• Remove from heat; stir in 3 oz melted chocolate.
• Add butter and vanilla, stirring until butter melts.
• Place wax paper over filling and refrigerate until cold.
• Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
• Place in 9-inch pie pan and trim edges.
• Lightly line crust with foil and fill with rice or beans.
• Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
• Remove from oven and cool completely on wire rack.
• Once crust is cool, evenly spread chilled filling into crust.
• Preheat oven to 400°F.
• For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
• at a time and continue to beat until stiff but not dry.
• Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
• Mound on top of filling, sealing edges of crust.
• Bake 5-10 minutes, or until meringue is lightly browned.
• Chill thoroughly before serving cold.

GRANDMAMA'S CHOCOLATE MERINGUE PIE

Steps:

• Preheat the oven to 375 degrees.
• For the meringue, separate the egg whites from the egg yolks. Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue. Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy). Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.
• For the filling, mix cocoa, flour, and sugar in a medium-sized sauce pan. In a separate bowl, whisk 4 egg yolks, salt, and milk. Stir the wet mixture into the dry ingredients in the saucepan. Cook at medium heat until thick, about 5 minutes. Stir in the chocolate chips, vanilla, and butter. Pour into pre-baked pie crust.
• Gently mound the meringue over hot filling being careful not to leave any gaps between the meringue and crust. Bake the pie in the 375 degree oven until meringue is golden brown, about 20 minutes. Be careful not to overcook the meringue. If your oven doesn't brown very well, remove the meringue and use a torch to brown the peaks or increase the oven temperature to 500 degrees for one to two minutes to ensure browning, but not overcooking.
• Remove the pie from the oven and allow to cool. Once the pie is cool, tent tin foil over the top of the pie and place in the refrigerator for up to 12 hours. Make sure that the pie is cool before placing in the refrigerator or condensation will form on the meringue.

OLD FASHIONED CHOCOLATE PIE

Steps:

• Pre-bake the two pie shells. Set aside and let cool.
• Separate the egg whites from the yolks.
• Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
• Place egg yolks in a large mixing bowl.
• Add cocoa.
• Add vanilla flavoring.
• Add sugar.
• Add milk.
• Add flour.
• Mix well with an electric mixer.
• Place mixture in a sauce pot over Medium heat.
• Add the butter, stirring constantly as mixture heats up.
• Cook until mixture is thick, stirring constantly. About 10 minutes.
• Remove from heat and let mixture cool for about 10 minutes.
• Beat the egg whites until soft peaks form.
• Add the sugar.
• Add the Cream of Tartar.
• Beat egg whites until stiff peaks form.
• Divide the cooked chocolate mixture into the two pie shells.
• Divide the meringue over the top of the pies.
• Bake at 350F degrees until top is lightly browned.
• Remove from oven, place on wire racks to cool.
• Refrigerate, uncovered for 2-3 hours to firm up.
• Enjoy!

CHOCOLATE CREAM MERINGUE PIE

Steps:

• FILLING:.
• Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk.
• Cook over medium heat, stirring constantly until mixture boils; remove from heat.
• Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan.
• Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute.
• Remove from heat and stir in butter and vanilla.
• Cool for 10 minutes.
• Pour into pre-baked pie shell.
• MERINGUE TOPPING:
• Heat oven to 350°F.
• In small mixing bowl, beat egg whites and cream of tartar until foamy.
• Gradually add sugar and beat until stiff peaks form.
• Spread this on warm pie filling, carefully sealing to the edges of crust.
• Bake 5 to 8 minutes or just until meringue is lightly browned.
• Cool to room temperature; chill for several hours.

CHOCOLATE MERINGUE PIE

Steps:

• 1. In a saucepan, mix cocoa, cornstarch and salt. Gradually add milk..Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two minutes more. Remove from heat and stir about a cup of the pudding into the egg yolks, beating as you do to prevent the eggs from cooking. Pour them back into the saucepan and cook an additional two minutes. Remove from heat and add vanilla. Pour into baked pie shell.
• 2. In a mixing bowl, beat egg white and cream of tartar until soft peaks form. Gradually add in sugar as you are beating and beat until stiff and glossy. Spread over pie sealing meringue to pie crust. Bake in 350 oven until golden brown.

CHOCOLATE CREAM PIE WITH MARSHMALLOW MERINGUE

Steps:

• Crust Directions:1. Preheat oven to 350 degrees2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brownChocolate creme directions1.Using a medium sauce pan, combine the milk and chocolate chips2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow4.Mix in the cornstarch, salt, and vanilla until combined5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.7.Remove from heat and whisk for about 2 minutes8.Pour chocolate creme into the baked pie crust9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hoursMarshmallow Meringue Directions:1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.3.Gradually beat in the sugar into the egg whites until stiff peaks form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie6.Spread evenly with a knife7.Pipe meringue all across the top of the pie8.Preheat oven to 350 degrees or you can use a kitchen flame torch9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned10.Using a flame torch, lightly toast the meringue11. Sprinkle mini chocolate chips onto the top of the pie

NO-BAKE CHOCOLATE CREAM PIE WITH TOASTED MERINGUE

Steps:

• Pie:
• Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5-8 minutes. Remove from heat.
• Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot). Transfer to a medium bowl.
• Add 1/2 cup brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.
• Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.
• Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 1/2 cup brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.
• Meringue and assembly:
• Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).
• Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.
• Do ahead
• Pie with meringue can be made 1 day ahead. Chill.